I am married to a man who loves nothing more than spending his free time sitting on a surfboard in the freezing Atlantic Ocean. I myself, much prefer hitting the surf in slightly warmer climates! However, after a winter’s day spent in Lahinch, this Surf Pie is his dish of choice to feed the hunger and warm the soul.
The wholesome recipe can also be enjoyed as a family dinner over the winter months. There is no strong fishy smell so it could be a great way to get fish into either you or your kids’ diet. We have also made this recipe using corn flour, so it is a perfect gluten free option.
- Serves: 4
- Tin Casserole dish
- Oven Temp: 200oc / Gas mark 6
- Preparation Time: 20mins
- Total Cooking Time: approx 1hr
- Home Freezing: Yes
- Recommendation: Enjoy with an Irish craft stout followed by a power nap
- 700g of Fish mix eg. salmon, haddock, hake, Pollock – skinned, boned and cut into chunks
- 1 medium leek washed and chopped
- 100g broccoli
- 100g of peas
- ½ onion, finely chopped
- 2 cloves of garlic chopped
- 1 bay leaf
- 50ml of water
- 50g of corn flour
- 600ml of milk
- 900g of potatoes sliced (about .5/1 cm thick)
- Place the milk, leek, onion, garlic and bay leaf in a saucepan and bring to the boil.
- Reduce the heat, add the fish, broccoli and peas and simmer for 6 to 8 minutes.
- In a glass add your corn flour and water. Stir until the mixture resembles milky water. Add to your fish mixture and stir gently until it starts to thicken.
- Simmer gently for a further 5 minutes. Ensure to stir occasionally.
- In a greased casserole dish add the creamy fish & veggie mixture.
- Top with your sliced potatoes and bake in the oven for 35 to40 minutess until potatoes are golden and cooked through.
- Leave to stand for 5 minutes before serving on warm plates!